Preheat your oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper.
Prepare the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger. Set aside.
Cream the Butter and Sugars:
In a large mixing bowl, beat the softened unsalted butter, granulated sugar, and brown sugar until light and fluffy.
Add the Wet Ingredients:
Beat in the eggs, one at a time, ensuring each is well incorporated before adding the next. Mix in the vanilla extract.
Combine and Fold:
Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Fold in the grated carrots, crushed pineapple, and chopped walnuts (if using).
Bake the Bars:
Pour the batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the bars to cool completely in the pan on a wire rack.
Prepare the Cream Cheese Frosting:
In a medium mixing bowl, beat the softened cream cheese and unsalted butter until smooth and creamy. Gradually add the powdered sugar and beat until well combined and smooth. Mix in the vanilla extract.
Frost the Bars:
Once the carrot cake bars have cooled completely, spread the cream cheese frosting evenly over the top. Cut into squares and serve.
Serve:
Enjoy your Moist Carrot Cake Bars with Velvety Cream Cheese Frosting!
